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Quick Veal Tonnato Appetizers


I ADORE Italian canned tuna in olive oil. I used to bring home a couple dozen cans each year, but now it is in my supermarket. Tonnato sauce is a staple at our house. We love it in the summer over cold chicken, turkey or tossed with pasta and arugula for a quick meal.

Traditional Veal Tonnato uses a cold poached veal roast (usually a loin or leg). I became a big fan after my first taste in Piemonte a few years ago. My quick version was to quickly cook some veal scallopini in a little butter and lemon juice. Place cooked veal on bruschetta and top with the tonnato sauce and a few capers. YUM!

Quick Tonnato Sauce

1 can Italian tuna in olive oil
1/2 c. mayo
2 T. capers
1 T. anchovy paste (or 1 anchovy fillet)
1 T. lemon juice
salt and pepper
a splash of olive oil (less than 1/4 c.)

Throw all ingredients in a food processor until blended. It couldn't be easier. You will become hooked! Try the leftover sauce (if there is any) with pasta and arugula!


Comments (1)


Food looks delicious, but the platter is beautiful. I may have to take a trip so I can enjoy a collection, too!

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